Prediction of wheat baking quality using reomixer analysis of whole-grain meal

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F27184145%3A_____%2F14%3A%230000055" target="_blank" >RIV/27184145:_____/14:#0000055 - isvavai.cz</a>
Result on the web
<a href="http://www.akademiai.com/content/w6j2m500872m5102/" target="_blank" >http://www.akademiai.com/content/w6j2m500872m5102/</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/CRC.2013.0062" target="_blank" >10.1556/CRC.2013.0062</a>

Result language
angličtina
Original language name
Prediction of wheat baking quality using reomixer analysis of whole-grain meal
Original language description
A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GE - Plant cultivation
OECD FORD branch
—

Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)